Paisley Farm Dense Bean Salad
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Dressing:
¼ cup olive oil
¼ cup red wine vinegar
Juice from half a lemon (about 2 tbsp.)
2 tbsp. Dijon mustard
1 tsp. dried Italian seasoning
½ tsp. garlic powder
1 tsp. salt, or to taste
¼ to ½ tsp. red pepper flakes (optional)
For the Salad:
1 24 oz. jar Paisley Farm Five Bean Salad, drained
1 small English or regular cucumber, chopped into bite-sized pieces (about 1 ½ cups)
1 pint grape or cherry tomatoes, halved
1 medium red bell pepper, chopped into bite-sized pieces (about 1 cup)
¼ to ½ small red onion, chopped into bite-sized pieces (about ½ cup)
½ cup sliced pepperoncini or banana peppers, drained
½ cup minced fresh parsley
8 oz. small, fresh mozzarella balls, drained (these may also be called Ciliegine or Bocconcini mozzarella)
4 to 5 oz. salami, thinly sliced into ribbons
Instructions
- Instructions for the Dressing:
- Add all ingredients to a small bowl and whisk until smooth. Set aside.
- Instructions for the salad:
- Add all ingredients to a large bowl. Gently mix until everything is combined. Pour the dressing over the salad and mix or toss until everything is combined and well coated.
- Serve immediately or cover and place in the refrigerator until ready to eat.
